WINNING RHUBARB-STRAWBERRY PIE RECIPE: HOW TO MAKE IT
While being raised on a farm I often ate rhubarb, so it's natural for me to use it in a pie. I prefer to use lard for the flaky pie crust and thin, red rhubarb stalks for the filling. These two little secrets helped this recipe win top honors at the 2013 Iowa State Fair. —Marianne Carlson, Jefferson, Iowa
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 55 minutes
Prep Time 50 minutes
Cook Time 01 hours 05 minutes
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, whisk egg, 4 tablespoons ice water and vinegar until blended. In a large bowl, mix flour and salt; cut in lard until crumbly. Gradually add egg mixture, tossing with a fork, until dough holds together when pressed. If mixture is too dry, slowly add additional ice water, a teaspoon at a time, just until mixture comes together., Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or overnight., Preheat oven to 400°. In a large bowl, mix sugar and tapioca. Add rhubarb and strawberries; toss to coat evenly. Let stand 15 minutes., On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry even with rim., Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Brush milk over pastry; sprinkle with coarse sugar. Place pie on a baking sheet; bake 20 minutes., Reduce oven setting to 350°. Bake 45-55 minutes or until crust is golden brown and filling is bubbly. Cool pie on a wire rack.
Nutrition Facts : Calories 531 calories, FatContent 25g fat (11g saturated fat), CholesterolContent 53mg cholesterol, SodiumContent 269mg sodium, CarbohydrateContent 73g carbohydrate (35g sugars, FiberContent 3g fiber), ProteinContent 5g protein.
CONTEST-WINNING RHUBARB MERINGUE PIE RECIPE: HOW TO MAKE IT
My husband’s grandmother was an excellent cook, but she didn’t always share her secrets. Luckily, we have her rhubarb pie recipe. I added one of my favorite crusts and a never-fail meringue. —Elaine Sampson, Colesburg, Iowa
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 55 minutes
Prep Time 50 minutes
Cook Time 01 hours 05 minutes
Yield 8 servings.
Number Of Ingredients 20
Steps:
- In a small bowl, combine flour, salt and sugar; cut in shortening until crumbly. Combine egg and vinegar; sprinkle over crumb mixture. Gradually add water, tossing with a fork until a ball forms. Cover and chill for 1 hour or until easy to handle., On a lightly floured surface, roll out dough to fit a 9-in. pie plate. Trim to 1/2 in. beyond edge of plate; flute edges., Place rhubarb in crust. Whisk the sugar, flour, salt, egg yolks and cream; pour over rhubarb. Bake at 350° until filling is set and the pie jiggles when gently shaken, 50-60 minutes. , Meanwhile, in a small saucepan, combine 4 teaspoons sugar and cornstarch. Gradually stir in water. Bring to a boil, stirring constantly; cook until thickened, 1-2 minutes. Cool to room temperature. , In a small bowl, beat egg whites and cream of tartar until frothy. Add cornstarch mixture; beat on high until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. , Spread evenly over hot filling, sealing edges to crust. Bake until meringue is golden brown, about 15 minutes. Cool on a wire rack for 1 hour. Store in the refrigerator.
Nutrition Facts : Calories 388 calories, FatContent 19g fat (9g saturated fat), CholesterolContent 129mg cholesterol, SodiumContent 131mg sodium, CarbohydrateContent 50g carbohydrate (37g sugars, FiberContent 1g fiber), ProteinContent 5g protein.
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